<li>Separate and peel all the cloves of garlic, nipping off the woody ends. Crush them and let them sit for a few minutes.</li>
<li>In a food processor or an immersion blender-safe container, juice the lemon and add the salt and garlic cloves, blend until well minced.</li>
<li>Running the food processor or immersion blender on high, drizzle in the olive oil <em>very</em> slowly until the emulsion forms. Stop when it has reached the desired consistency — it will start out thin and watery, then thicken, then thin out again — and the desired garlic intensity.</li>
